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  • Author: Courtney Rowland
  • Yield: 2 cups of pesto 1x


  • 2 cups fresh basil leaves
  • 8 ounce jar sundried tomatoes + all the oil in the jar
  • ¼ cup oil + more if needed
  • ½ cup shredded Parmesan cheese
  • ¼ cup sliced almonds
  • 2 teaspoons minced garlic
  • 2½ Tablespoons balsamic vinegar
  • Salt to taste


  1. In a food processor, combine all the ingredients except the salt and pulse to combine. If the mixture is having trouble blending, add enough oil to get it to blend to fairly smooth consistency. Taste and season with salt to taste. Serve with crackers and cheese, crostini, or on sandwiches. Store leftovers in an airtight container in the fridge.
  • Category: Basics
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